Creamy white beans are cooked in vegetable broth and absorb the flavors of garlic, dried tomatoes and shaved Asiago cheese. For a complementary crunch, partner this side dish with toasted, buttered baguette slices.

Source: Diabetic Living Magazine


Recipe Summary test

15 mins
3 hrs 45 mins


Ingredient Checklist


Instructions Checklist
  • In a 3 1/2- or 4-quart slow cooker combine drained beans, vegetable broth and garlic (see Tip).

  • Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

  • If using low-heat setting, turn to high-heat setting. Stir in tomatoes. Cover and cook about 15 minutes more or until tomatoes are heated through.

  • To serve, top individual servings with cheese. If desired, top with pine nuts.


Tips: To toast pine nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 7 minutes or until golden, shaking pan once or twice.

For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

1 serving
242 calories; protein 16.1g; carbohydrates 37.7g; dietary fiber 11.7g; sugars 0.8g; fat 9g; saturated fat 3g; cholesterol 10mg; vitamin a iu 480.5IU; vitamin c 34.1mg; folate 7.7mcg; calcium 146.3mg; iron 3.2mg; magnesium 27.2mg; potassium 853.6mg; sodium 788.9mg.

2 starch, 1 fat, lean protein,1/2 vegetable